This deliciously simple No Torch Peanut Butter Pie blends the richness of peanut butter and the decadence of an Oreo cookie husks and ganache with the linty lightness of whipped surf creating the perfect icebox treat for a hot summer expressly if you want something like my Oreo Cheesecake! Similar to my other no torch desserts like this Peanut Butter Cup Cheesecake, No Torch Strawberry Cheesecake, this Margarita Pie, and this Kool Aid Pie, you will venerate how super easy and effortless it is to make such a delightful treat!Â
Are you ready to swoop into a frozen peanut butter pie that tastes just like peanut butter cups? Just think well-nigh that for a second, it’s like a frozen peanut butter cup? Doesn’t that sound magnificent? It definitely did to me.
This oreo peanut butter pie seriously could not be easier to make. Even largest no torch or icebox treats are perfect for the summer since you don’t spend way too much time in the kitchen! Plus without a few hours in the freezer, you have an wondrous dessert to enjoy.
Why You Will Love This Recipe
- So easy to make!
- Great flavor!
- Serve frozen or thawed!
- A unconfined no torch dessert that’s perfect for the summertime.
- Chocolate Peanut = the BEST combination!
Ingredients
I’m unchangingly shocked at how few ingredients it takes to make this succulent peanut butter no torch pie. Let’s take a squint at what you need to grab at the grocery store.
- Whipping surf and heavy cream: We will be using whipping surf to make the peanut butter filling while the heavy surf which contains a higher percentage of milk fat is for the ganache.
- Peanut butter: This frozen pie with peanut butter works unconfined with linty or stocky so grab your favorite!
- Powdered sugar: Works unconfined to sweeten no-bake desserts since it hands dissolves into the other ingredients.
- Peanut butter cups: Grab the mini-sized chocolate peanut butter cups.
- Chocolate cookie pie crust: This can be store-bought or homemade. See unelevated for a bit increasingly info well-nigh how to make it homemade.
- Semisweet chocolate chips: The higher quality chocolate you select, the increasingly decadent and succulent your ganache will taste. Considering this is a fun upkeep friendly treat, you don’t need to worry too much well-nigh getting some super high-quality chocolate chips. It will still taste amazing.
Can I make a homemade Oreo cookie crust?
Yes, of course! Most icebox pies or no torch pies use a Graham Cracker Crust but this one is super special considering we are making an Oreo Cookie Crust.
The easiest option is to simply grab a pre-made pie crust right at your local grocery store.
But you can moreover make one homemade! If you want to see how to make an Oreo cookie crust, you can follow the same instructions in this graham cracker husks recipe but use ground Oreo crumbs instead of the graham crackers.
How to Make Peanut Butter Oreo Pie
Are you ready to get started? You won’t believe how quickly this peanut butter cup pie no torch goes together!
- Combine the peanut butter with a quarter cup of whipping surf and a quarter cup of powdered sugar. Cook and stir over medium heat until smooth then remove from the heat and tomfool to room temperature.
- Combine the remaining whipping cream and the remaining powdered sugar in a medium mixing bowl. Beat with an electric mixer on medium speed until stiff peaks form.
TOP TIP: Stiff peaks ways the tips stand up straight when you pull the beaters straight up and out of the mixture.
- Fold the peanut butter mixture into the whipped cream. Then add the chopped peanut butter cups and gently fold them into the mixture.
- Spoon the mixture into the pie shell. Top with the halved peanut butter cups and freeze for well-nigh three hours or until nearly firm.
- Melt the chocolate chips in increments of 30 seconds in the microwave. Whisk without each heating and repeat until smooth. Stir in the heavy surf until completely smooth and indulge to tomfool to room temperature.
- Drizzle the ganache over the frozen pie and top with peanut butter cups surpassing serving.
If you love the wondrous flavors of peanut butter and chocolate, you simply must try this Peanut Butter Fudge that is a recipe without my own heart!
How to Store
- Refrigerator: Store your peanut butter no torch pie in the refrigerator if you prefer your pie a bit softer and creamier. Make sure it’s covered well and it will last up to five days.
- Freezer: This pie is moreover profoundly enjoyed completely frozen! Make sure it’s well sealed with plastic wrap or in a container for up to one month.
- Make ahead: The weightier part of icebox pie is that you can make it superiority of time! Once the pie is prepared, place it in the freezer until it’s frozen. Then wrap and imbricate it well, and store it for up to one month. When you’re ready to enjoy it serve it frozen or unwrap it, and indulge it to thaw out slightly in the fridge. You can moreover store it in the fridge for up to three days surpassing serving.
Expert Tips and FAQs
Add increasingly toppings! I love the ganache and peanut butter cups, but if you want to make it a bit uneaten special finger self-ruling to add chocolate chips, chocolate shavings, or chopped peanuts.
Use a fork to randomly drizzle the ganache over the top if you want increasingly control, use a squeeze snifter to make drizzling the ganache a bit easier.
Yes, of course! I prefer my pie silky smooth but if you love crunchy peanut butter it works too!
I wouldn’t considering the chocolate ganache tastes so much better. But if you are looking for a simple solution you could swap the chocolate syrup or hot fudge syrup.
More Frozen Dessert Recipes
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No Torch Peanut Butter Pie Recipe
Ingredients
For the Filling and Pie Assembly
- 2 ¼ cups whipping cream
- 1 ¼ cups creamy or stocky peanut butter
- 1 cup powdered sugar
- 1 cup about 15 bite-size chocolate-covered peanut butter cups, chopped
- 1 chocolate cookie talc pie shell see notes whilom in post
For the Ganache and Garnish
- 1 cup semi-sweet chocolate chips
- 2-3 tablespoons heavy cream
- 6 chocolate-covered peanut butter cups halved
Instructions
- In a small saucepan, combine 1/4 cup of the cream, the peanut butter, and 1/4 cup of the powdered sugar.
- Cook and stir over medium heat until smooth. Tomfool to room temperature.
- Meanwhile, in a medium bowl, combine the remaining 2 cups surf and the remaining 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).
- Fold peanut butter mixture into whipped cream. Fold in the chopped peanut butter cups. Spoon mixture into pie shell. Top with the halved peanut butter cups. Freeze well-nigh 3 hours or until nearly firm. Makes 12 servings.
- To make ganache, simply melt chocolate fries in increments of 30 seconds in microwave whisking without each heating until smooth.
- Stir in heavy surf until completely smooth then indulge to tomfool to room temperature then drizzle over pie and top with peanut butter cups surpassing serving.
Notes
Nutrition
This post was originally published June 2015. It has been updated with new images and content.
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